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I liked this book, partly because I've come to the same conclusions as the author, also because he writes about his strategies so charmingly. One caveat is that his search for real flavor is not constrained by realistic budgetary concerns, although he maintains that you just don't need to eat as much if the food is really good.

ksoles
Sep 25, 2012

Part memoir, part philosophy, part diet book, "Culinary Intelligence" describes how food writer Peter Kaminsky lost 35 pounds, lowered his cholesterol and got back onto his insurance plan.

His central concept of "Flavor Per Calorie" advocates for choosing smaller portions of full-flavored, full-calorie food over larger amounts of less satisfying, low-calorie foods that trigger overeating. Kaminsky's writing about FPC does provide some helpful advice about which foods give the most flavour bang for their buck. However, his other tips boil down to: avoid refined foods, buy the best possible ingredients, cook them yourself. Nothing that most readers haven't heard many times before. The chapter on restaurant dining sounds promising but, again, Kaminsky only counsels to order an appetizer for dinner, limit alcohol and skip dessert.

The book's final section contains 14 unimpressive recipes combined with tangential stories leading up to them. Ultimately, "Culinary Intelligence" proves that one doesn't have to sacrifice flavour in order to eat healthier. But, aside from a few entertaining anecdotes, Kaminsky turns what could have been a 30-page book into a long-winded, uninspiring read.